Instructions

1. Preheat oven 425 degrees.
2. Cut squash in half; remove the seeds and spray with olive oil cooking spray (or drizzle with olive oil). Season the inside of the squash with salt and pepper. Place flesh side down on a baking sheet and roast for 45 minutes to an hour, depending on how large your squash is. When the flesh is tender, remove from the oven and let cool.
3. While the squash is cooking, drizzle some olive oil in a sauté pan and place over medium high heat. When the oil is hot, sear the ground turkey. Cook the turkey until there is no more pink and the turkey is cooked through.
4. Add the spices, onion, and garlic to the pan and cook until the onions are tender, about 8 minutes. After the onions have been cooking, add in the diced tomatoes, tomato sauce and chicken stock. Let the mixture cook for another 8 to 10 minutes for the flavors to marry together.
5. When filling has been bubbling for a few minutes, add in the corn, beans, jalapenos, and lime juice. Season the filling with salt and pepper and let cook for another 10 minutes.
6. When the filling is ready, add in the chopped cilantro.
7. Spoon the “spaghetti” strands into a bowl. Add in the turkey filling and mix to combine. Make sure to season the filling before stuffing the bowls.
8. Fill the spaghetti squash bowls up to the top with the turkey filling. Top each squash bowl with ¼ cup cheese.
9. Place the bowls on baking sheet and bake for 15 minutes, or until the cheese is melted on top.
10. To serve, I like to top with more chopped cilantro and the juice of some lime. Enjoy!